Gegrilde Mac en Cheese Sandwich

Bereiding

1. 1

   maak the mac and kaas

2. 2

   breng a medium saucepan of generously salted water (you want it naar smaak like seawater) to a kook. voeg toe the pasta and kook, stirring occasionally, tot al dente, 8 to 10 minuten, or according to the package directions. The pasta should be mals but still chewy.

3. 3

   While the pasta is cooking, in a small bowl, klop together the bloem, 1 theelepel mosterd powder, 0.5 theelepels knoflook powder, zout, 0.5 theelepels zwarte peper, and 0 theelepels cayennepeper.

4. 4

   giet af the pasta in a colander. leg the empty pasta pan (no need to wash it) op laag vuur and voeg toe 6 eetlepels boter. When 4 eetlepels boter has melted, klop in the bloem mixture and continue to kook, whisking frequently, tot the mixture is beginning to bak bruin and has a pleasant, nutty aroma, ongeveer 1 minute. Watch carefully so it does not scorch on the bottom of the pan.

5. 5

   langzaam klop the melk and room into the bloem mixture tot everything is really goed combined. kook, whisking constantly, tot the sauce is heated through and just begins to thicken, ongeveer 2 minuten. haal van het vuur. Gradually voeg toe the kaas while stirring constantly with a wooden spoon or silicone spatula and houd stirring tot the kaas has melted into the sauce. Then roer erdoor the drained cooked pasta.

6. 6

   Line a 9-by-13-inch (23-by-33-centimeter) rimmed baking sheet with parchment paper or aluminum foil. bedek the paper or foil with nonstick cooking spray or slick it with 4 eetlepels boter. giet the warm mac and kaas onto the prepared baking sheet and spread it evenly with a spatula. bedek another piece of parchment paper with cooking spray or boter and leg it, oiled or buttered side down, directly on the surface of the mac and kaas. Refrigerate tot cool and firm, ongeveer 1 hour. maak the grilled kaas

7. 7

   verhit a large cast-iron or nonstick skillet over medium-low verhit.

8. 8

   In a small bowl, roer together the 4 tablespoons (55 grams) boter and 1 theelepel knoflook powder tot goed blended.

9. 9

   verwijder the mac and kaas from the refrigerator and schil off the top layer of parchment paper. Carefully cut into 8 equal pieces. Each piece will maak 1 grilled mac and kaas sandwich. (You can stash each individual portion in a double layer of resealable plastic bags and refrigerate for up to 3 days or freeze it for up to 1 month.)

10. 10

    Spread 3/4 teaspoon knoflook boter on one side of each 16 broden snijd. leg half of the slices, buttered-side down, on a clean cutting board. Top each with one snijd of Cheddar, then 1 piece of the mac and kaas. (breng over from the baking sheet by scooting your hand or a spatula under each piece of mac and kaas and then flipping it over onto a sandwich.) leg 1 snijd of Jack on top of each. Finish with the remaining brood slices, buttered-side up.

11. 11

    Using a wide spatula, leg as many sandwiches in the pan as will fit without crowding it. dek af and kook tot the bottoms are nicely browned, ongeveer 4 minuten. Turn and kook tot the second sides are browned, the kaas is melted, and the mac and kaas is heated through, ongeveer 4 minuten more.

12. 12

    Repeat with the remaining ingredients. Cut the sandwiches in half, if desired, and serveer.